soy sauce (* we used 2 tablespoons, but start with 1 tablespoon and adjust to your taste)

1-2 teaspoons of mirin (*optional, cooking sherry with a pinch of sugar will work too)

2-3 tablespoons of rice vinegar

sriracha (*adjust to your taste)

sesame seeds for garnish

Cook soba noodles in salted boiling water for 6-8 minutes. Drain. Rinse with cold water. Drain again. Place noodles in large serving bowl and toss with sesame oil. Chill in the fridge.

Heat coconut oil in a large skillet. Add shiitake mushrooms and cook for a few minutes until they begin to soften. Add garlic, cabbage, ginger, half the scallions and soy sauce. Cook for 2-3 minutes. Add the mirin and cook until cabbage has softened. Remove from heat and set aside to cool.

Toss the vegetables with the cold soba noodles and the remainder of the scallions. Add 1-2 tablespoons of rice vinegar and a teaspoon of sriracha. Adjust to your taste. Adding more soy sauce, rice vinegar and or sriracha.